The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1887-04-14

the corr starch into the hot water, add
the butter and sugar we'll beaten to-
gether; when cold add lemon and bea-
ten egg. Bake with bottom crust.
NUT CAKES.
Half cup Of sugar, half cup of but
ter, two eggs, half-cup of water, IL
cups prepared -four, n cupful hick-
DRY nut kernels freed from bits OF
shell and dredged in flour. Cream
the butter and sugar, add the yolks of
the eggs, the water and -four and the
whites. Last of all, stir in the nuts.
Bake in small tins and ice if desired.
DROPPED EGGS.
Have on the stove a saucepan half
full of boiling water, into which put a
little salt. Break the eggs first into a
saucer to be sure they are good; drop
them gently into the water; with a
teaspoon dip up the water and pour it
over the yolks in a few seconds the
white will completely cover the yolks;
lift from the water and serve on toast
or plain.
TO TONE RAISINS.
Pour boiling water over them and
let them stand five or ten minutes.
Drain and rub each raisin between the
thumb and finger till the seeds come
out clean. Dry the raisins before
using and rub them in flour before
putting into cake, to prevent their
sinking to the bottom. If chopped,
flour scattered over them to prevent
their adhering together.
BOILED RICE WITH CHEESE.
Wash a cupful of raw rice in cold
water, picking it ver carefully. Put
over the fire in two quarts of water
that is boiling hard at the time. Salt
slightly and cook twenty minutes, sha-
king the saucepan occasionally, but
never stirring it. Ascertain if the rice
is soft enough by pinching a grain be-
tween the thumb and finger. Drain
off the water through a colander and
set this, with the rice in it, over an
empty pot OF the stove to dry off.
Just before sending to table mix into
it with a fork a teaspoonful of butter
and a tablespoonful Of grated cheese
with salt to taste.
Ut BROTH.
One pound lean mutton, cut small,
two pounds mutton bones, well cracked,
two quarts cold water, chopped onions
and parsley, salt and pepper. Let the
meat, bones and onion simmer slowly
several hours. Season and set aside
until cold. Remove all the fat and
strain out the bones and meat, squeez-
ing out every drop of soup. Have
ready half a cupful of rice, which has
been soaked iH a little cold water for
two hours. Add this to the soup, put
them on the stove and let them sim
mer until the rice is soft and broken.
Add the chopped parsley and milk,
which should have been heated to
scalding in another vessel.
sTEwED BEEF.
Cut the beef into inch-square pieces;
-four each; cut a small carrot, a small
turnip and a large onion into slices,
put the fat you trimmed off into a deep
spider or saucepan, let it get very hot,
lay in the vegetables, cover and leave
them to brown mot burn), stirring &C.
c~asionally. When they are all nicely
Drowned, pour on them a pint of boil
ing water, and lay in the meat; put
with it a moderate teaspoonful of salt
and one-half saltspoonful of pepper,
with two or three course stalks of Gel
cry, if you have them, cut fine. Let
all stew very gently for two hours, at
least, or until the meat is quite tender,
but remember, if it has boiled or
stewed fast, it will never be that, nor
nor would it, if you made your stew of
tenderloin. Skim free from fat and
serve.